Pennsylvania Dutch Chicken Corn Soup with Rivels

myhomemaderoots.com

Rose

Self confessed recipe collector addict.

subheading: FOR THE CHICKEN AND BROTH:

1 whole chicken (about 4 to 5 pounds)

3 quarts water

Salt

1 to 2 bay leaves

subheading: FOR THE RIVELS:

1 egg

¾ to 1 cup flour

Pinch of salt

subheading: FOR THE SOUP:

2 tablespoons olive oil

1 onion, diced

2 stalks celery diced

2 cloves garlic, minced

2 carrots, diced

1 red bell pepper, diced

3 quarts reserved chicken broth (see step 1 above)

1 to 2 tablespoons chicken base (optional but boosts flavor)

1 teaspoon poultry seasoning

Reserved meat from whole cooked chicken (see step 1 above), cubed (about 3 to 4 cups)

2 ½ cups corn kernels (fresh, frozen or canned)

Salt and black pepper

Fresh or dried parsley (optional)

Directions at myhomemaderoots.com

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